Serves: 4
Total Calories: 387

1 pound onion, peeled and quartered
6 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 pound ground bison
1 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon soy sauce
2 tablespoons ketchup
1 teaspoon dried oregano
pinch cayenne pepper
1 cup dry bread crumbs, such as Panko
1 egg
2 tablespoons chopped sage
2 cups beef broth
2 tablespoons flour

In the bowl of a food processor, pulse onions and garlic until finely chopped.

Set aside 1/2 cup of this mixture. Preheat a tablespoon of the oil in a large sauté pan over medium high heat. Transfer remaining chopped onions and garlic from the food processor to the hot pan and cook, stirring often until caramelized, about 15 minutes. When onions in pan are caramelized, transfer to a bowl and set aside.

Meanwhile, make meatballs. Combine reserved onions and garlic with bison, pepper, salt, soy sauce, ketchup, oregano, cayenne, breadcrumbs and egg. With a spatula, toss lightly to combine. Overworking mixture will create a heavy paste, so use a light hand.
Roll into 12 balls and transfer to a plate.

Return pan to medium heat and add remaining olive oil. Add meatballs and brown them on all sides, 5 to 10 minutes. Whisk beef broth, flour and sage into bowl with caramelized onions. When meatballs are browned, stack to one side of the pan. Pour in broth mixture and stir, scraping up any browned bits on the bottom of the pan. Redistribute meatballs evenly in pan and simmer over medium heat, turning meatballs occasionally with a spoon. Cook until gravy is thickened and meatballs are cooked through, 15 to 20 minutes. To serve, arrange meatballs on a plate and spoon gravy over them.

Nutritional Facts:

Serves: 4
Total Calories: 387
Calories from Fat: 154

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Beef Quesadillas
Bison Meatballs with Sage Onion Gravy, modern
Block Party Bean Cassarole
Meat Stuffed Grape Leaves
Swedish Meatballs
Sweet & Sour Pineapple Meatballs